Mutton biryani is among the most festive dishes of Indian cuisine and reached its most famous form under the Nizams of Hyderabad. Rice and lamb cook together in dum.
Marinated lamb and parboiled basmati rice are layered and slow-finished covered, so saffron, spices and meat juices mingle.
Servings4
Time120 min
LevelAdvanced
Ingredients
Lamb shoulder, cubed★700 g
Basmati rice★400 g
Yoghurt★150 g
Onions (fried)★3
Biryani masala & saffron★2 tbsp / 1 pinch
Ginger-garlic paste2 tbsp
Mint & coriander1 bunch
★ = available authentic in the Asia Boutique
Preparation
1
Marinate the lamb in yoghurt, ginger-garlic and masala.
2
Braise the lamb soft until the sauce thickens.
3
Parboil the basmati rice with spices.
4
Layer lamb and rice with saffron, onions and herbs.
5
Finish covered for 25 minutes in dum.
Make it original
Basmati rice, saffron and biryani masala are in the Asia Boutique.
